Reducipe – Pork Potstickers With Tangy Ginger Lime Sauce

Now THAT’S a potsticker! I decided to post this particular recipe this week because it is one of the ones featured in my upcoming catering gig (I modified it for vegetarians). I’ve been working on this recipe for years and it’s so good that we think it will be the crowd favorite at the event.

Potstickers are an inexpensive way to “wow” a crowd. They take a little effort to construct but it is well worth it.

They make lovely appetizers (and hors d’Oeuvres when cut in half and served on a chinese soup spoon with the sauce) but Eric and I usually make a meal out them. We just can’t stop at 2 or 3! He even likes to pour the remaining sauce over the leftover cabbage and potstickers to make a “potsticker salad” the next day.

This recipe produces a flavorful and juicy potsticker thanks to the pork and seasonings. I tend to generously season the filling because the dipping sauce paired with it isn’t the usual soy-based style. That means that the potsticker is seasoned well enough to stand on it’s own.

The dipping sauce combines sweet, sour, and fresh flavors. It’s tangy, bright, and intense. It’s one of those sauces that is so flavorful that you can’t get enough of it but if you had it everyday you would burn out fast. It pairs beautifully with the pork and is guaranteed to surprise and please.

Melissa’s Pork Potstickers

1 1/2 cups finely shredded cabbage
1/2 tablespoon kosher salt
1/2 lb ground pork (avoid lean)
2 tablespoons ginger, peeled and finely grated (minced ok)
1 1/2 tablespoons minced garlic
1-2 tablespoons soy sauce
2 tablespoons sesame oil
1 splash rice vinegar
1 squirt sriracha (or hot chili sauce)
1/4 cup thinly sliced green onions
2 tablespoons minced cilantro
1 egg
Gyoza wrappers
1 cup chicken broth
Canola oil

Sprinkle cabbage with salt and let stand for about 30 minutes. Place cabbage in a dishtowel or cheesecloth and squeeze out any water. In large bowl mix the cabbage with the other ingredients except for the gyoza wrappers, canola oil, and chicken broth. Set up your work station with a small bowl of water, gyoza wrappers, filling, and a large cookie sheet.

Using a teaspoon, place a small mound of filling in the center of a gyoza wrapper (figure 1). Do not overfill. Using your finger, wet one edge of the wrapper with a little water. Fold over wrapper, press out any air, and seal the edge to make a half moon shape (figure 2). Crimp the edge of the potsticker into pleats to help seal it (figure 3). Set aside on cookie sheet and cover with a damp towel to keep the potstickers from drying out while you make the rest.

Coat a hot sauté pan with some canola oil and place potstickers down flat in the pan. Brown one side over medium heat. When they appear golden add about 1/8 cup chicken broth to the pan and quickly cover to steam. It will splatter! Allow to steam for 2-3 minutes. Uncover and let the potstickers fry until the underside is crisp again. Serve immediately with the Tangy Ginger Lime Sauce.

Makes roughly 30 potstickers (more if you go lighter on the filling). Serves 10 as an appetizer (or 2-3 for dinner).

If this is your first time making potstickers, don’t get frustrated if you have trouble with filling and crimping. Your first attempts may not work out. Practice really does help. Just remember not to overfill. If any filling squirts out when you fold or crimp the potsticker, just start over with a new wrapper and less filling. The wrapper won’t seal very well if filling touches the edges and may open when cooked.

My potstickers are best when pan fried on one flat side while the other side gets the steam treatment. It makes for a wonderful texture contrast of chewy and crispy. I much prefer this method over plain steaming or deep frying.

I prefer using gyoza wrappers (round Japanese dumpling wrappers) because they are very thin and delicate. I can find the gyoza wrappers in my fresh produce section with the Asian foods. They may be found frozen, too. You may have to check your local Asian market if your regular grocery doesn’t carry it. If you simply can not find gyoza you can substitute wonton or potsticker wrappers. Avoid thicker wrappers (like egg roll) because it will make the finished product taste doughy.

The potstickers are also fabulous with a little shrimp added in place of some of the pork. The original versions of this recipe included shrimp but over time I thought straight pork was easier (and tastier) because I rarely had leftover shrimp. Adding shrimp cuts some of the richness and results in a lighter potsticker.

Tangy Ginger Lime Sauce

1 cup tomatoes, peeled and petite diced (canned ok)
1/2 cup chopped green onion
2 tablespoons cilantro
1/2 cup rice vinegar
1/2 cup fresh lime juice
3-4 tablespoons sugar (to taste)
1 tablespoon ginger, peeled and finely grated
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 splash soy sauce

Combine all ingredients in a small non-reactive bowl. Stir well then whisk until sugar dissolves. Let the sauce sit at room temperature for 20 minutes to let the flavors marry before serving.

Definitely let the sauce set before serving because the flavors seem to get better over time. Leave at room temp for serving but refrigerate any leftovers.

The best way to get finely grated ginger is with a Microplane Grater/Zester. It transforms the fresh ginger into a pulp. If you don’t have a microplane you can finely mince the ginger and it will be fine.

I like to bite off one end of the potsticker, and using a spoon, I fill up the inside of the potsticker with the chunky sauce. Sure, it drips down my hand and makes a mess but I don’t care. It’s a great way to get more of the sauce in each bite.

Ingredient	Cost	Ingredient	Cost
Cabbage	$0.99	Gyoza Wrappers	$1.99
Pork	$0.89	Chicken Broth	$0.49
Ginger	$0.30	Eggs	$0.11
Garlic	$0.25	Tomato	$0.59
Green Onions	$0.69	Limes	$1.00
Cilantro	$0.45	Rice Vinegar	$0.25
Soy Sauce	$0.10	Jalapenos	$0.06
Sesame Oil	$0.15	Spices/Sugar	N/A
		Total	$8.31 or ~$0.83 a serving

If you really want to stretch this recipe, increase the amount of cabbage and you could get even more servings out of it. It’s amazing that you can make such a great tasting and well received appetizer for so cheap. It isn’t as inexpensive as peanut butter on celery but this is so much more impressive to serve. Enjoy!

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Reducipe - Green Beans With Caramelized Onions

Sooo good! I have vivid memories of picking fresh green beans as a child. I remember searching for them like prizes, cracking off the crisp ends, and eating them raw.

They were so fresh and vibrant. Their flavor so undeniably green.

Of course, after a few bites I’d remember that they were vegetables and stop eating them but I’d cheerfully resume harvesting them and snapping off the tips.

Every time I trim green beans the aroma takes me back. I still love green beans and I enjoy serving them whenever I can. They can be dressed up in a ton of ways or served simply with butter and salt and pepper. Either way they shine in my eyes.

This recipe takes inexpensive ingredients and combines them with a little time and effort to create something extraordinary.

Caramelized onions are a fabulous companion to green beans. When you cook onions beyond translucence and start to caramelize them they develop an intense sweetness and complexity that’s simply magical. Oh, they are sooo good. The toasted almonds add a pleasant crunch and the butter really rounds out the flavor. This side dish tastes so good it graces the table at many special occasions and it’s usually the first thing cleaned off the plate.

Don’t even think about trying this with canned green beans. Something about the canning process strips them of the lovely qualities that make green beans good eats. They turn out lifeless and limp, with no traces of “green-ness”. In my opinion, canned green beans are only marginally permissible for soups and casseroles and never ok for side dishes. If you plan to serve green beans as a side dish and you can’t find them fresh, at least go with frozen.

Green Beans with Caramelized Onions

2 pounds fresh green beans, trimmed
1/2 cup sliced almonds
2 tablespoons unsalted butter
4 tablespoons canola oil
2 large sweet onions, sliced thin
1-2 tablespoons chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper

Fill a medium pot with some water. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Set aside.

Place a large skillet over medium heat. Add the almonds and toast, stirring frequently until golden, about 3 minutes. Remove the almonds from the skillet and reserve.

Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine and heat through. Season with salt and pepper, to taste. Serves 6.

This recipe isn’t what I’d call a quick dish because it does take some time and attention to caramelize the onions until they are just right. It is worth the effort, I promise you. If you have never tasted caramelized onions do yourself a favor and try them tonight. You will love them.

Ingredients for Green Beans with Caramelized Onions

Tips: If you notice the onions starting to burn just lower the heat a little and keep stirring. You don’t want them to burn or crisp, you want them to get incredibly soft and sweet. Make sure to pull the green beans from the water when they seem a little under done or you will risk over cooking them later on. You still want them to have some crunch left after all is said and done.

Ingredient	Cost	Ingredient	Cost
Green Beans	$3.98	Onions	$1.46
Almonds	$0.35	Thyme	$0.15
Butter	$0.12	Spices	N/A
Canola Oil	$0.18	Total	$6.24 or $1.04 a serving

Short of growing the green beans and thyme at home I’m not sure how this recipe could get much cheaper. Enjoy!

Reducipe - Baked Dijon Salmon

Reducipe
Pronunciation: ri-doos-uh-pee
Function: noun
1 : a recipe that can help lower your food costs in a variety of ways
     a : by scaling back an expensive recipe to be less pricey but still just as tasty
     b : by turning an already inexpensive meal into something special
     c : by using leftovers in creative ways to stretch their use

Simple yet awesome! We like to try to include salmon in our meal plans when we can. Although it’s considered fatty, salmon is full of the good fats that you need in your diet. This week there was a sale on salmon so I picked up a pound to make this tasty Baked Dijon Salmon.

I tend to buy farmed salmon because it’s always cheaper around here. I know lots of people swear that wild salmon is the only way to go but it’s a budget killer for us. I’d rather get more fish, even if it’s not as high quality, than less fish in our diet. I just make sure to prepare it in delicious ways.

This is a good go-to dish when you want a quick and simple meal that isn’t too heavy. Not only is it is easy it combines spicy, sweet, and savory in a fabulous way. And the buttery golden brown crumbs on top really make it delectable and crowd pleasing. I bet kids would like this as well.

On weeks where I’m able to get fish I always prepare it the night I purchase it or the following night. Fish just doesn’t last in the fridge so plan for it to be one of the first meals following the shopping trip.

Baked Dijon Salmon

1 lb salmon fillet, cut into 4 pieces
Seasoning salt
3 tablespoons Dijon mustard
1-2 tablespoons honey
1 clove garlic, minced very finely (almost a paste is best)
3 tablespoons cornflake crumbs
1 tablespoon butter, melted
1 lemon, cut into wedges

Preheat oven to 400 degrees. In a small bowl stir together mustard, garlic paste, and honey. Set aside. In another bowl mix together corn flake crumbs and butter.

Sprinkle some seasoning salt over the salmon then place them in a shallow baking dish, skin side down. Spread the mustard mixture on the fillets, reserving a little of the mustard to serve on the side (if desired). Top with crumb mixture. Bake 10-15 minutes, until the fish is cooked through. Serve with lemon wedges and reserved honey mustard. Serves 4.

You can season the fish with any seasoned salt you like but we prefer Emeril’s Bayou Blast. It doesn’t have an overwhelming celery flavor like a lot of spice mixes have. The lemon is really important because it helps cut through the richness of the fish. The brightness really adds that special zing so don’t forget that squeeze of lemon!

Green beans or roasted veggies make a really good match for this dish. If you don’t have cornflakes on hand (I keep some crushed up in a Ziplock baggie) you could always substitute another crunchy crumb like panko. If you want to make it a little healthier lower the amount of butter or substitute olive oil.

Ingredient	Cost	Ingredient	Cost
Salmon	$6.71	Cornflakes	$0.05
Mustard	$0.30	Butter	$0.06
Honey	$0.16	Spices	N/A
Garlic	$0.02	Lemon	$0.17
		Total	$7.47 or $1.87 a serving

Obviously the bulk of the cost is in the fish itself. It’s pretty pricey so buying large amounts and freezing it would help lower that cost. This preparation adds minimal cost and considering how much flavor it adds it’s an even better bargain. Pair this fish with a steamed veggie side and you have a great healthy meal for under $3! Enjoy!

Reducipe - King Ranch Chicken

THAT’s what I’m talking about! King Ranch Chicken is a creamy, cheesy casserole with an undeniable Tex-Mex flare. It’s one of those comfort foods that you don’t see that often on restaurant menus but when you do, you simply have to order it.

King Ranch, founded in 1853 in South Texas, is the largest ranch in the United States (it’s even larger than Rhode Island). Many assume this recipe was created at the historic cattle ranch but the true origin seems to be shrouded in mystery. According to Mimi Swartz of Texas Monthly:

No one seems to know who invented it. The casserole may have come to King Ranch, but the descendants of Captain Richard King prefer to tout their beef and game dishes. “Kind of strange, a King Ranch casserole made with chicken,” noted Martin Clement, the head of the public relations for the ranch. … Most likely the dish got its name from an enterprising South Texas hostess or a King Ranch cook whose preference for a poultry doomed him to obscurity.

I had never encountered this classic Texan casserole until college when a boyfriend told me that it was one of his favorite dishes from his late mother. I managed to get a copy of the recipe from his father and quickly learned why the dish evoked such strong memories for him. The combination of tortillas, cheese, chicken, and tomatoes is surprisingly gentle for a cuisine known for it’s kick. It’s far from bland but at the same time it’s soothing and familiar.

Even with modernization, the dish still tastes pretty much like it used to–slightly salty, slightly chewy, slightly spicy, slightly greasy. Yes, it lacks the challenge of a T-bone or a spicy bowl of red– King Ranch casserole calms, it does not wish to offend.

Over the years I’ve tweaked the recipe’s flavors and textures but the concept of the original version remains the same. Call me retro, but I still like to use the condensed soups that made these casseroles so popular and easy-chic. Condensed soups might not be as trendy today as they used to be but they will always have a place in my pantry.

This recipe is perfect for when you have leftover shredded chicken you need to use. If you have never had this dish (and if you live outside of the south you might not have) please give it a try. I bet your guests will enjoy it.

King Ranch Chicken

2-3 tablespoons butter, plus more for baking dish
2 cups chicken, shredded
1 large yellow onion, diced
1 medium green bell pepper, diced
1/4 lb mushrooms, sliced (optional)
Chili powder
Garlic salt
Cumin
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1-2 cups cheddar cheese, shredded
Chicken broth
15-20 corn tortillas
1 handful Cilantro, lightly chopped
1 can Rotel, undrained

Preheat the oven to 375 degrees. Lightly coat the inside of a medium casserole dish with some butter and set aside.

Melt the butter in a skillet over medium heat. Add the onions, bell pepper, and mushrooms (if desired) and sauté until the onions are tender and the mushrooms are browned. Remove from heat and set aside.

Mix the two condensed soups together in a bowl. Set aside.

Warm a little chicken broth in a shallow bowl. Dip the tortillas in this warm broth to soften them for the casserole.

Start off the casserole by lining the bottom and sides of the dish with a layer of the softened tortillas. Tear them to make them fit if needed. Make sure to leave some of the edges exposed so they get crispy in the oven.

Layer the casserole dish in the following order:

Tortillas

Shredded chicken

Onion mixture

Sprinkling of Chili Powder, Garlic Salt, and Cumin

Soup mixture (spread out with a spoon)

Cilantro

Cheddar cheese

Depending on the size of your dish you will get two or three layers. End with a layer of cheese. Pour the can of Rotel over the top, making sure to distribute the tomatoes and liquid evenly.

Bake uncovered until bubbly, about 30-45 minutes. Serve hot with sour cream or salsa. Serves 4-6.

One of my favorite parts is the crispy tops of the tortillas that get baked in the oven. If you like that kind of texture contrast I recommend cutting up additional tortillas and sprinkling them on top of the Rotel before baking. You will get more crunchy tortillas that way.

This is the type of casserole that’s actually better the next day. The leftovers are fantastic so make enough for lunches. I haven’t tried freezing it yet but the original instructions say to freeze it uncooked, and then thaw completely before cooking. That would be a major time saver and perfect for unexpected guests. This would also make a fabulous pot luck recipe!

Ingredient	Cost	Ingredient	Cost
Butter	$0.18	Soups	$1.28
Chicken	$1.43	Cheese	$0.94
Onion	$0.87	Broth	$0.59
Bell Pepper	$0.86	Tortillas	$1.28
Mushrooms	$0.88	Cilantro	$0.20
Spices	N/A	Rotel	$0.59
		Total	$9.10 or $1.52 a serving

This time I used Campbell’s cream of chicken and mushroom soup instead of combining the two separate soups together. Oddly enough, it cost me more to buy that one can of soup instead of buying two off brand soups. I didn’t expect that - whoops! Not a bad price for a legendary dish, huh? Enjoy!

Reducipe - Toscana Soup

Toscano Soup Toscana soup is one of my favorite cold weather soups and it’s so simple you won’t believe it. Eric really enjoys it and always wants me to make a big pot so he has plenty of leftovers. I particularly like to make this when I have some extra cream in the fridge I need to use up.

Whenever I go to the Olive Garden I always order a bowl of their Zuppa Toscana. It is the one dish I never pass up. I love the combination of creamy broth, tender potatoes, and zesty sausage. I decided to use those flavors as inspiration for this home-cooked version.

I like to think of this as a spicy and flavorful potato soup. The broth is amazing so don’t forget to get several loaves of crusty bread to soak it up with! You won’t be sorry!

Toscana Soup

6 cans (14.5 oz each) reduced sodium chicken broth
1/2-1 cup heavy cream
1/2 lb italian sausage (spicy preferred), casings removed
1 large yellow onion, diced
3-4 medium gold potatoes, peeled and sliced thinly
Garlic Powder, to taste
Crushed red pepper, to taste
Kosher salt, to taste
Freshly cracked black pepper, to taste

Combine the chicken broth and heavy cream in a large soup pot over medium heat. Bring to a simmer, stirring occasionally, then add the potatoes.

Place a large skillet over medium heat. Break the Italian sausage into small pieces and add it to the pan. Once the sausage has rendered some fat add the onions. Sauté this mixture until the sausage is cooked through and the onions are translucent. Add the sausage and onion mixture to the broth mixture in the soup pot. Add a pinch of garlic powder and crushed red pepper, if you like it spicy.

Allow the soup to simmer for about 30 minutes, stirring occasionally, taking care not to break up the potato slices. Season with kosher salt and black pepper and serve hot with plenty of crusty French bread. Serves 8-10 generously (break out the big bowls!)

Tips and tricks: Be sure not to add too much red pepper during the cooking process. If you go too heavy at the beginning it will be scorchingly hot after simmering 30 minutes. Eric actually likes it super spicy but I’m sure most would prefer it medium.

This soup is super flexible. If you want it less brothy simply use less broth and cream. You can make it lower in fat by reducing the cream and draining the sausage well. If you like more meat, add more. I like using gold potatoes for this because I think they are less likely to fall apart in the soup but you can use whatever potatoes you have on hand. It’s very forgiving. If you want to add something green (you know, to make it a little healthier) you can always add kale. I tend to like mine without it though.

Ingredient	Cost	Ingredient	Cost
Chicken Broth	$3.00	Onion	$0.87
Cream	$0.90	Potatoes	$1.24
Italian Sausage	$1.78	Spices	N/A
		Total	$7.79 or $0.78 a serving

Keep in mind that when I bought these ingredients I didn’t use coupons or sales so this is what it cost at “full price” for me. Imagine how inexpensive it could get if you made your own broth and used leftover cream and potatoes. Enjoy!

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